1. In a large bowl, combine the chicken pieces with the garlic, ginger, turmeric, black pepper, salt, half of the chopped cilantro, and half of the chopped parsley. Mix well to coat the chicken. For enhanced flavor, marinate for at least 30 minutes, or ideally, overnight in the refrigerator.

2. Heat olive oil in a large heavy-bottomed pot or tagine over medium heat. Add the finely chopped onions and cook until softened and translucent, about 8-10 minutes, stirring occasionally.

3. Add the marinated chicken pieces to the pot, skin-side down if applicable, and brown them on all sides for about 5-7 minutes. This helps to seal in the juices and add flavor.

4. Pour in the saffron water (saffron threads steeped in hot water) and the chicken broth. Bring the mixture to a gentle simmer.

5. Add the quartered preserved lemon rinds and the pitted green olives to the pot.

6. Reduce the heat to low, cover the pot tightly, and let it simmer for 60-75 minutes, or until the chicken is very tender and cooked through, and the sauce has thickened slightly. Stir occasionally to prevent sticking.

7. Just before serving, stir in the remaining fresh cilantro and parsley.

8. Serve hot with traditional Moroccan couscous or crusty bread to enjoy every drop of the flavorful sauce.